Posts Tagged ‘Soup of the Day  – Creamy Potato Soup with Sausage’

Day-By-Day #3 … Hungarian Cruisine – Sour Cream Potato Soup with Sausage

As many already know by visiting Hungary or friends who have found out the for the Hungarians generally love soup. Hungarian cuisine is charactersed by light and heavy soups with herbs and also soups made of fresh fruits, creamed veggie side dishes, warm pasta dishes, fricassees, and of course countless variation of selicious sauces. Then comes te variety of fried, braised and cooked beef, pork, lamb an poutry dishes, oh and almost left out the mouthwatering fish from the lakes and river at Hungary. The history of Hungarian is a nutritional evolution accepting combining good ideas and even incorporating dominances … a synthesis of ancient, normadic, Slavic, Turkish, Italian, German, Austrian and French influences.

The Soup is an integral part of a meal at the table, but that doesn’t mean all Hungarians are dieing for soups, Some like it hot … spicey but not nessesary. Soup is an integral part of a meal in Hungary and one of course the first meals that come to your mind will probably the goulash soup.

Soup of the Day  – Creamy Potato Soup with Sausage

(Tejfölös burgonyaleves kolbásszal)

Receipt for 4 persons – Preparing time: 45-60 mins.

Ingredients: 4 big potatoes, 150 g smocked sausage, 3 tbs. oil, 2 tbs. flour, 2 tbs. sweet red paprika powder, 2 bayleaves,120 ml. sour cream,1 tbs.  vinegar, 1 small piece celery root, salt and pepper to taste.

Cooking:  Peel, cut the potatoes in large size of cubes.Slice sausage. Chop celery into 4 huge pieces. Add cca 3 times  as much water, salt, pepper and byleaves. Boil it until the potatoes get soft. Be sure to have enough water covering the potatoes. Then when its cooked , prepare the roux (hungarian – rántás) Heat the oil in a pot  then add flour, stirring constantly. After getting light brown, pull away from the fire and add one tsp of red paprika. Mix  some of the roux slowly with the potatoes. Follow sour cream. Take some of th gravy from the soup and mix it with the sour cream. Thenafter bring it to boiling point once more. When cooked as tasting adjust a little vinegar and salt if necessary.

Also, there ar some houeholds and regional variations… some people addsautéed onion as they make the rough, other like to put carrot and/or marjoram. Some people eat  with the potatoe soup the celeriac.

Sour cream (tejföl) it is a diary product that is produced by souring heavy cream very popular in Central and Eastern Europa. Mainly sold with 15% to 20% milkfat. It curdles less when cooked or added to the hot soup.

Hungarian smoky sasauge (Füstölt kolbász) is finely ground and contains nice  color red paprika than the Western sausages.

This soup is a fine example how something so simple can taste so good.

To read more about Hungarian soups, visit previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.

© Aggie Reiter